Sweet Potato and Kale Bowl

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant bowl of roasted sweet potatoes and kale tossed in a zesty avocado dressing, rich in antioxidants. This Mediterranean-inspired Whole30 recipe, ready in about 40 minutes, pairs sweet potato, kale, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 Mediterranean cuisine 190 cal/serving

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Ingredients

1 medium, peeled and diced sweet potato
2 cups, chopped kale
1/2, pitted and scooped avocado
1/2, juiced lime
1 tbsp avocado oil
1 clove, minced garlic
1/4 tsp sea salt

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Instructions

Step 1: Preheat oven to 425°F. Toss the 1 medium peeled and diced sweet potato with 1 tbsp avocado oil and 1/4 tsp sea salt. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
Step 2: In a small bowl, blend 1/2 avocado, 1/2 lime juice, 1 minced garlic clove, and a pinch of sea salt until smooth.
Step 3: In a large bowl, massage 2 cups chopped kale with 1/4 tsp sea salt for 2 minutes until tender. Add the roasted sweet potatoes and toss with the avocado dressing until evenly coated.